Grape Variety

100% Chardonnay

Production Area

Municipalities of Telve, Scurelle, Castelnuovo, Castel Ivano
Altitude varying between 350 and 500 m above sea level

Soils
Light soils of volcanic origin
shallow on the south-facing slope,
deeper and more calcareous soils on the north-facing slope

Training System
Guyot espalier with approximately 6000 vines/ha and a yield of
approximately 80q/ha

Harvest and Vinification
Grapes are hand-picked into bins of approximately 2q
in the first ten days of September.
Soft pressing of whole grapes and static cold decantation of the musts (10°C) Fermentation in steel tanks
at a controlled temperature of about 16 - 17°C
Malolactic fermentation also in steel tanks, racking and
aging in steel tanks until the following spring

Tirage

Carried out in the spring following the harvest
(March)

Aging on Lees
At the end of secondary fermentation in the bottle, lasting
approximately 30 – 40 days, the bottles rest on stacks,
in cool, dark places for a minimum period of 15 months
(Trentodoc regulations)

Remuage and Disgorgement

After the months of aging in the bottle, remuage and disgorgement are carried out, where the
“liqueur d’expedition” is added, composed mainly of wine from
several vintages, conserved and aged in oak barriques

Analytical Data
Alcohol content: 12.5% vol, Residual sugars 3 g/L, pH 3.10,
Total acidity 7.5g/L

Ideal as an aperitif to accompany fish dishes.